Archive for the ‘salad’ Category

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green bean salad with olive and sun-dried tomato

June 30, 2013

600g fresh green beans, ends removed
10 large green olives, pitted and sliced
10 large kalamata olives, pitted and sliced
50g sundried tomatoes, chopped
75g sliced almonds, toasted
¼ cup fresh parsley, finely chopped
¼ cup extra virgin olive oil
salt and pepper, to taste
2 cloves garlic, minced

steam green beans 3-5 mins. plunge into cold water.

chop, combine with other ingredients, refrigerate.

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from here

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fattoush

June 24, 2013

this is a refreshing palestinian and lebanese summer salad that is great as a condiment, or a small salad served with lunch. perfect on top of falafel, or with grilled veggies or meat.

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cut tomato, cucumber, green onion, and radish into very small pieces.

mince lettuce, parsley, and mint.

(optional: purslane, arugala, spinach, or another bitter green. sumac powder.)

combine, and dress in fresh lemon juice, salt, and olive oil.

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adapted from webgaza

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fantastic! i made this with only tomato, cucumber, and radish in a pinch, with green onions and parsley from the garden, and lemon juice over the top. we ate it with barbecued veggies and meats. it came out great. everyone loved it. recommended!

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raw minted pea salad

June 21, 2013

Shell fresh green peas if you like peas raw. If you prefer them cooked, boil a bag of frozen peas until just barely cooked.

Combine in large bowl with lots of minced fresh mint, the juice of a fresh lemon, and whatever else you have in your house. I’m sure this would be good with any fruit or salad veggies.

Crack some black pepper over it.

optional: add strawberries and balsamic.

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I loved this. It was simple and perfect.

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quick raw creamy broccoli salad

June 21, 2013

I posted a broccoli salad recipe two months ago, but it called for mayo. Is it possible to transform creamy midwestern broccoli salad into a creamy raw vegan recipe?

1 pound broccoli (2 small heads)
½ pound carrots, peeled
1 pound red grapes, quartered
½ cup pumpkin seeds

Dressing:
2 avocados
¼ cup fresh lemon juice
2 Teaspoons sea salt

Chop and combine all ingredients for salad. You can use a food processor if you want to grate the carrots and broccoli quickly. Make dressing by smashing ingredients together, or use food processor. Toast pumpkin seeds if you like, or leave raw for a completely raw salad.

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recipe by GI 365

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sweet and savory broccoli salad

April 2, 2013

substitutions can be made for whatever you have in the house. i know what you’re thinking: “mayonnaise-based salads?” but i recently had a sweetened mayo broccoli salad that was actually delicious (too much time in the midwest, maybe?)

there’s always quick creamy raw broccoli salad if you want something without mayo.

perhaps this is a good transition away from heavy winter food, now that it’s already too hot to slow-bake ribs.

plus, it looks sweet and creamy without any added sugar.

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3 large broccoli heads
5 diced radishes
2 diced tomatoes
1 diced apple
1/2 cup of red grapes, diced, drain (read: drink) the juice
5 green onions minus the white part, diced
1 cup medium carrot, shredded
1/2 cup dried cranberries

dressing:
3 Tbsp your favorite salad oil
1 Tbsp mayo
1 Tbsp sour cream or unsweetened yogurt
salt and garlic powder to taste
3 Tbsp lemon juice

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adapted from natasha’s kitchen

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delicious! i replaced

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green salad/pasta salad

March 23, 2013

pea leaves and tendrils, torn into bite-sized pieces (or whatever salad greens you have around)

cooked pasta, coated with a little oil or fat
a few spoonfuls of last night’s blended roasted vegetable soup
a few sundried tomatoes, torn into tiny bits
basil
herbs de provence
apple cider vinegar
balsamic vinegar
a few dashes worcestershire sauce
garlic powder, salt, pepper
diced raw onion (optional)
mayonnaise (optional)

combine everything but the pea leaves. top with pea leaves, or mix them in so the kids can’t pick them out!

better the longer it sits, but edible immediately.

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ginger orange broccoli quinoa salad

February 17, 2013

1 and 1/2 cups of low-sodium vegetable broth (or water)
1 cup of uncooked quinoa
2 tablespoons of freshly grated ginger (divided)
1 teaspoon of freshly grated orange peel
juice of one small orange
1 tablespoon of rice wine vinegar
1 tablespoon of canola oil
1 teaspoon of sesame oil
1 tablespoon of honey or agave
pinch of salt
1 cup of trimmed sugar snap peas, halved
2 cups of broccoli slaw (shredded broccoli florets and stems, red cabbage and carrots)
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
3 tablespoons of fresh cilantro or parsley
2 tablespoons of thinly sliced scallions
1 cup of dry roasted peanuts (or raw)
1 tablespoon of black or white sesame seeds

1. Place the vegetable stock, 1 tablespoon of grated ginger, grated orange rind, orange juice and quinoa in a medium sauce pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook the quinoa for 10 minutes.

2. Meanwhile, mix the rice wine vinegar, other tablespoon of grated ginger, canola oil, sesame oil, honey and salt in a small glass jar or container. Shake to combine.

3. After the quinoa has cooked for 10 minutes, turn off the heat. Toss in the sugar snap peas, broccoli slaw and red pepper. Return lid to pot and allow the veggies to steam with the quinoa for 5 minutes. Remove lid and allow mixture to cool to room temperature.

4. Toss the quinoa mixture with the salad dressing. Add in the dry roasted peanuts. Garnish the salad with fresh cilantro (or parsley), scallions and sesame seeds.

Serve at room temperature.

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from the fig tree

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good! i’ll make this again.

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morrocan tangerine and olive salad

August 1, 2012

4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives

1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

whisk the stuff in chunk one, pour it over the stuff in chunk two, and pour that over the stuff in chunk three

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found

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sweet veg spring rolls

June 23, 2012

light, refreshing, crunchy, colorful, easy, gluten-free (spring roll wrappers are made of tapioca and rice), nearly raw, vegetarian or even vegan, and no-cook!

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soak your spring roll wrappers in warm water for two or three minutes. if you don’t soak them for long enough, they won’t stick. you want them pliable, not plasticky.

some ideas for things to put in your spring rolls:

+ cabbage slaw (salt, sesame seeds, fresh ginger and garlic, and heavy on the lime juice)
+ carrot slaw or carrot salad with sesame oil and rice wine vinegar
+ colorful bell peppers and/or hot peppers
+ avocado
+ mango, peach, grilled mango or peach…
+ leftover grilled meat
+ bean sprouts
+ cucumbers (we found long and skinny korean cucumbers! but they mostly tasted like the english kind.)
+ hard-boiled eggs
+ mushrooms
+ glass noodles
+ herbs like mint, chives, or cilantro

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dip rolls into something wonderful, like

+ ginger soy sauce (mince some ginger and leave it to sit in soy sauce while you cook)
+ lime peanut sauce (thin warm peanut butter with sesame, peanut, or chili oil and lime juice)
+ mint chutney (ferment your own!)
+ kim chee
+ any other awesome korean ferment (scallops-kochujang[chilipaste]-garlic!)
+ hot pepper sauce
+ garlic aioli (mince garlic into yogurt, mayonnaise, or both with a squeeze of lemon juice and black pepper and let sit at least one hour)

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avocado, strawberry, and sorrel salad

May 13, 2012

not all shamrocks are clovers!

sorrel is one of my favorite foods. it is impossible not to smile while eating sour leaves. wood sorrels grow wild almost everywhere in the country. it bolts about this time of year, so try to pull leaves from plants that haven’t gone to seed yet for maximum sourness. learn which Oxalis grow near you and harvest some.

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just gather sorrel leaves and top with hunks of avocado and strawberry. the strawberries are from my local farmers’ market and the sorrel grows wild!

don’t forget the balsamic or lemon juice!

top with anything, like:
nuts or seeds of any kind
bitter greens
ricotta or goat cheese
fresh herbs

i like just sorrel, strawberry, avocado, balsamic, and fresh lemon juice.

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